I received a Sacher Torte once from a client, it was wonderful but a bit dry. The photo looks wonderful
A good thing I'm German and can read the recipe, but I don't think they give out their "secret" recipe on a postcard, I'm certain that something is left off, wonder what it might be, I need to make a point next time I'm in Munich that I also make a trip to Vienna, as I've never had the real thing, at least not the one from the Sacher Hotel. Looks very good, thanks for sharing your piture and recipe with us. I'm with you, it is the best chocolate cake indeed.
My Mom is from Vienna and my Dad was from Frankfurt. Visits were heavenly and they always included a trip to the Sacher. I'm not sure it can be recreated as the sugar adn flour are even different, but I'm thinking we can come close. My Mom's coming for Christmas. Think I need to ask her if she has a recipe for this. Thanks for sending me to Vienna for a minute!
I love taking photos of my 'Coffee & Cake' so this is GREAT! - now just to have DD translate it and compare with my recipe! ;)
I've made a few Sacher's in my time from 'secret recipes' and alas, there's no true match! But a close match would be great, so when I try this recipe I will share it here!Sacher Torte is a coffee cake, so some people do find it on the dry side - it's supposed to be. I think we all have images of mud cake or mousse cakes when we say 'chocolate cake'. I do love it. It's a yearly treat when we get it shipped in.
The best cake in the world! And yes, I have made it at home. I have not been to Vienna, but I do come from Central Europe, so I have some idea how it should taste :) But, you can't replace the setting.....
The cake itself is quite simple to bake. (Of course you need a good recipe for it - and even in Vienna there are dozens of different recipes for Sachertorte.)The tricky part is the chocolate icing. I have no idea how the process is called in english, we call it to spin sugar. Basically you cook sugar in water. When you dip a spoon in it a small pearl should remain on a thin wire of sugar (hope this make any sense) Then you add chocolate. It is difficult to make this icing, if you cook the sugar to much it became hard as a stone on the cake. I you don't cook it enough, it stays liquid. Normal chocolate/Fat icing doesn't taste good on this cake.On this website(sorry, only in german) are the two recipes for Sachertorte. The taste is very, very close to that one from the Hotel. The first is from Clara Sacher, the wife of the inventor of this cake. The second is from the official Sacher Cookbook, and maybe easier to bake.http://www.stadt-wien.at/lifestyle/essen-und-trinken/sachertorte-originalrezept.htmlGreetings form Vienna :-)Christina
I’ve kept the translation (from Carla Sacher's recipe from the site linked above) as true to what is written. You will see how scant it is, she obviously didn’t write it for anyone else to follow. I also assume from the notes that this recipe makes 2 cakes.Basically you beat the butter, sugar and gradually the 12 egg yolks until thick and creamy. To keep so many yolks from separating from the butter you can add tablespoons of flour during the beating. Then you add the melted chocolate to this butter mix.Separately you beat 12 egg whites with sugar until firm (following the usual egg white whipping rules of fat and oil free utensils or else the whites wont peak), then finally you fold in the flour and cocoa powder and set to bake in two tins (two pies).When cool, you cut the pie in half and brush with hot (and sieved) perfectly smooth apricot jam (or syrup). Then you pour the chocolate icing over. The sugar fibres mentioned from the glaze are, I assume, what Cristina mentioned in her comment above. Good luck!!Carla Sacher’s English Translation for SacherTorte For a large cake ( two pies)Beat 280 grams butter, or Rama (margarine) with 80 grams sugar until fluffy12 egg yolks (for small eggs more)280 grams softened chocolate, not too hot because they will lose flavourWhisk 12 egg whites, add pinch salt and beat with 200 grams sugar to firm snow220 grams sifted cake flour and stir in cocoa 60 grams Wrap the iron rings (cake tin) with paper and pour in the mass160 – 170 °C oven for 40 – 45 minutesAllow to cool and remove from the ringsCut in the middle, with warm apricot jam and brush set together. Upper and outer sides with very hot apricot jam spread.Chocolate icing:750 grams chocolate chop,30 grams cocoa250 grams sugar or fondant 1 / 8 liter of water, a little more if neededcook until small fibers can be drawnwith the lip glaze over warm water
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